Thursday Recipe

The fourth of July - makes me think of the beach and fireworks and parades. And what tasty treat do I associate with the 4th? Lobster. Yum. The quintessential summer feast. I found a recipe this week from Bon Appetit for Mini Lobster Rolls from contributor Sarah Akin. They sound absolutely delectable. Give 'em a try.

Ingredients

• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 garlic cloves, peeled
• 24 1/3-inch-thick bread rounds cut from 1 baguette
• 1/3 cup mayonnaise
• 1/3 cup finely diced celery
• 2 tablespoons chopped fresh Italian parsley
• 2 teaspoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/8 teaspoon finely grated lemon peel
• Dash of paprika
• 12 ounces cooked fresh lobster meat, coarsely chopped

Preparation

• Preheat broiler. Place butter in medium bowl. Using garlic press, squeeze in garlic. Blend well; season garlic butter to taste with salt and pepper.
• Spread some garlic butter on each bread round. Arrange bread rounds on rimmed baking sheet and broil until butter starts to brown, rotating sheet for even browning, about 2 minutes. Transfer toasts to platter and cool.
• Combine mayonnaise, celery, parsley, lemon juice, Dijon mustard, lemon peel, and dash of paprika in large bowl; stir to blend. Mix in lobster. Mound some lobster salad on each toast and serve.